Roasted Asparagus

Preheat oven to 450F. Place the asparagus on a large baking sheet. Drizzle the oil over them and toss gently with your hands to coat each spear from end to end. Spread the spears out in a single layer over the baking sheet.

Roast in the preheated oven, shaking the pan once or twice to turn the spears, until the asparagus are lightly browned, 12-15 minutes. Sprinkle with the salt and serve hot, warm, or at room temperature.

Variation: Roasted Asparagus with Rosemary and Garlic

Add 2 medium garlic cloves, minced, and 1 teas minced fresh rosemary leaves to the oil, then coat the asparagus with this mixture.

Note from Betsy: This recipe is quite forgiving. I have used thick asparagus--just cook it a little longer. I almost never remember to shake the pan halfway through cooking. Most of the time I throw the ingredients together without measuring, and it always turns out delicious.